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Peach Melba Bread Pudding



Bread Pudding

Raspberry Sauce


  1. Bread Pudding: Heat oven to 325 degrees F.
  2. In a mixer bowl beat cream cheese and the 2/3 cup sugar with an electric mixer on medium speed until smooth.
  3. Add eggs; beat till blended.
  4. On low speed, beat in milk, Amaretto, lemon peel and vanilla extract.
  5. Place bread cubes in a greased 12 x 7 1/2 x 2-inch baking dish; pour egg mixture atop.
  6. Place peach halves, cut side up, atop egg mixture. (Do not allow egg mixture to flow into center of peach halves.)
  7. Spoon 1 teaspoon jam into each peach center.
  8. Combine remaining sugar and cinnamon; sprinkle over peaches.
  9. Top with almonds.
  10. Bake for 40 to 45 minutes or until set. Cool slightly.
  11. Serve warm with Raspberry Sauce or with whipped cream or vanilla ice cream.
  12. Raspberry Sauce: Sieve raspberries to remove seeds; discard.
  13. In a small saucepan, combine sugar and cornstarch; add raspberries. Cook and stir until thickened and bubbly.
  14. Cook 1 minute more. Remove from heat.
  15. Stir in raspberry jam and lemon juice.

Makes 8 servings | 1 cup sauce

Source: Better Homes and Garden Cook Book

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